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by Shari Short

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Roasted Chicken Salad with Tarragon and Almond (recipe)

My journey to find healthy recipes for our loyal readers led me to Chef Chris Baittinger—aka Chef Bait. Chef Bait is the executive chef for two nonprofit organizations: wilmingtonstir.org, and mealsforshields.com. He recommends this dish for the healthy protein and delicious seasonings like tarragon. I personally love the word tarragon because it sounds like a character from “The Lord of the Rings.” Enjoy!

Roast in a preheated, 350-degree oven for 20 minutes per pound, plus an additional 15 minutes. Insert an instant read thermometer into the inner thigh (without hitting the bone). When the internal temperature hits 160 degrees, remove chicken from the oven, cover with aluminum foil and let the carryover heat bring the final temperature to a minimum of 165 degrees F.

When the chicken has cooled enough for you to handle, remove the skin and pull all the meat off of the bones.

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Get Healthy, Delaware! focuses on health and wellness related issues that include trends and what’s hot in the world of health, fitness, nutrition and general well being in Delaware. To submit ideas or comments, click here: editorial@delawaretoday.com.